2015—2017年沈阳市食品中致病微生物污染情况
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摘要
目的了解沈阳市食品中常见食源性致病微生物污染情况,为食品安全风险预警与控制提供依据。方法依据国家食品安全风险评估中心下发的《国家食品污染物和有害因素风险监测工作手册》要求,随机抽取17类648份样品进行食源性致病微生物的监测。结果 2015—2017年监测的648份样品中,72份检出食源性致病微生物,总检出率为11.11%。县区的食品致病微生物检出率最高16.85%;致病微生物中异尖线虫检出率最高16.22%;餐饮食品致病微生物的检出率最高22.92%;采自流通环节(农贸市场、网店、超市)的食品致病微生物检出率最高33.76%。结论沈阳市市售的餐饮食品、水产及其制品、速冻米面制品是致病微生物高污染风险食品;流通环节及餐饮环节易发生致病微生物的污染;应根据监测数据有针对性地加强重点地区、重点致病微生物、重点食品、重点环节的监测与监管,控制食源性疾病的发生。
[Objective] To understand the contamination status of common foodborne pathogenic microorganisms in food in Shenyang City,provide the basis for the food safety risk warning and control.[Methods]According to the National monitoring manual for risk monitoring of food pollutants and harmful factors issued by the National Food Safety Risk Assessment Center,totally 648 food samples of 17 categories were randomly selected for food pathogenic microorganism monitoring.[Results]Among648 samples tested from 2015-2017,the foodborne pathogenic microorganisms were found in 72 samples with the total detection rate of 11.11%. The detection rate of pathogenic microorganism in the county area was the highest(16.85%). The detection rate of anisakis was the highest(16.22%). The detection rate of pathogenic microorganism in samples from catering industry was the highest(22.92%). The detection rate of pathogenic microorganism in samples from circulation link(agricultural trade market,net store and supermarket) was the highest(33.76%).[Conclusion]The catering food,aquatic products,frozen rice products are high risk food of pathogenic microorganism pollution in Shenyang City,and the contamination of pathogenic microorganisms mainly occurs in circulation and catering sectors. It is necessary to strengthen the monitoring and supervision on the key areas,key pathogenic microorganism,key food and key links according to the monitoring data,to control the food borne diseases.
[Objective] To understand the contamination status of common foodborne pathogenic microorganisms in food in Shenyang City,provide the basis for the food safety risk warning and control.[Methods]According to the National monitoring manual for risk monitoring of food pollutants and harmful factors issued by the National Food Safety Risk Assessment Center,totally 648 food samples of 17 categories were randomly selected for food pathogenic microorganism monitoring.[Results]Among648 samples tested from 2015-2017,the foodborne pathogenic microorganisms were found in 72 samples with the total detection rate of 11.11%. The detection rate of pathogenic microorganism in the county area was the highest(16.85%). The detection rate of anisakis was the highest(16.22%). The detection rate of pathogenic microorganism in samples from catering industry was the highest(22.92%). The detection rate of pathogenic microorganism in samples from circulation link(agricultural trade market,net store and supermarket) was the highest(33.76%).[Conclusion]The catering food,aquatic products,frozen rice products are high risk food of pathogenic microorganism pollution in Shenyang City,and the contamination of pathogenic microorganisms mainly occurs in circulation and catering sectors. It is necessary to strengthen the monitoring and supervision on the key areas,key pathogenic microorganism,key food and key links according to the monitoring data,to control the food borne diseases.
引文
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[12]王素娟,王红霞.2011至2013年呼和浩特市食品中5种食源性致病菌污染状况监测[J].世界最新医学信息文摘,2014,14(3):6-13.
[13]舒学军,袁秀娟,闫丽群.2010—2012年宁夏餐饮食品中常见食源性致病菌污染状况分析[J].宁夏医学杂志,2014,36(11):1066-1067.
[14]钟艳,胡卓,方英,等.2014年株洲市食源性致病菌监测[J].中国感染控制杂志,2015,14(12):860-861.
[15]廖巧红、冉陆、靳淼,等.诺如病毒感染暴发调查和预防控制技术指南(2015版)[J].中国预防医学杂志,2016,50(1):448-458.
[2]潘峰,韩林,赵惠玲.2010—2014年北京市大兴区食品中致病菌污染状况[J].职业与健康,2017,33(10):1335-1338.
[3]刘思超,罗泽燕,徐励琴,等.2014—2016年惠州市居民日常餐饮食品中食源性致病菌监测结果分析[J].实用预防医学,2017,24(7):776-779.
[4]郑晓南,李瑞,侯君,等.大连市2012—2013年食源性致病菌监测结果分析[J].实用预防医学,2017,22(3):340-342.
[5]董伯森,郑秀清,张炎,等.邯郸市2010—2011年食源性致病菌动态监测[J].山西医药杂志,2014,43(6):693-694.
[6]刘风仙,聂勇光,孙巧平.2015—2016年滨州市水产品卫生监测结果[J].职业与健康,2017,33(23):3237-3239.
[7]王兰,项慧,谢瑜.临海市2011年食源性致病菌检测结果[J].浙江预防医学,2013,25(2):60-63.
[8]李剑森,梁俊华,柯碧霞.2012年广东省食源性疾病监测结果分析[J].华南预防医学,2013,39(6):10-16.
[9]赵常智.2011—2013年沈阳市食源性致病菌监测结果[J].职业与健康,2015,31(7):979-980.
[10]陈果,王乐,周良君,等.2014—2015年绵阳市食源性致病菌监测结果分析[J].应用预防医学,2017,22(4):362-364.
[11]钟毓,郑志刚,彭波,等.2010—2012年博白县食源性致病菌监测结果分析[J].应用预防医学,2014,20(1):53-55.
[12]王素娟,王红霞.2011至2013年呼和浩特市食品中5种食源性致病菌污染状况监测[J].世界最新医学信息文摘,2014,14(3):6-13.
[13]舒学军,袁秀娟,闫丽群.2010—2012年宁夏餐饮食品中常见食源性致病菌污染状况分析[J].宁夏医学杂志,2014,36(11):1066-1067.
[14]钟艳,胡卓,方英,等.2014年株洲市食源性致病菌监测[J].中国感染控制杂志,2015,14(12):860-861.
[15]廖巧红、冉陆、靳淼,等.诺如病毒感染暴发调查和预防控制技术指南(2015版)[J].中国预防医学杂志,2016,50(1):448-458.